Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin
Title:
Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin
Other Titles:
Foods
Keywords:
Publication Date:
08 April 2020
Citation:
Quek, R.Y.C.; Peh, E.W.Y.; Henry, C.J. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin. Foods 2020, 9, 455.
Abstract:
Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to substitute CB in chocolate confectioneries. The primary aims of this randomised controlled, crossover trial was to compare the glycaemic, insulinaemic and lipidaemic response of two different oil types (CB and Sal fat) in people and the effects of these oils in two physical forms (liquid and oleogel). Seventeen healthy male participants (age 24.73 ± 2.63, height 173.81 ± 7.24 cm, weight 65.85 ± 8.06 kg, BMI 21.73 ± 1.65 kg/m2) completed the study. There were no significant differences in blood glucose iAUC (p = 0.995), plasma insulin (p = 0.760) and triglyceride (TG) (p = 0.129), regardless of oil type consumed. When comparing incremental area under the curve (iAUC) of insulin and TG between the different forms (liquid or oleogel), oleogel was found to be significantly lower (p = 0.014 and p = 0.024 respectively). Different types of oil transformed into oleogels are effective in reducing postprandial insulinaemia and lipidaemia. Sal fat, although not metabolically different from CB, can be an acceptable substitute for CB in the production of chocolate confectioneries.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
This study was supported by the Biomedical Science Institute Industry Alignment Fund (IAF-PP); Food Structure Engineering for Nutrition and Health (H17/01/a0/A11 & H18/01/a0/B11).
Description:
ISSN:
2304-8158
Files uploaded: